Forget the wok and use a skillet large enough to hold a single layer of tofu, which will ensure that your tofu browns and becomes crisp. For a spicier version, you can double the curry paste to 2 teaspoons. Serve with rice noodles or jasmine rice.

This easy, dressed-up chicken has its roots in North African cooking. If you have time, marinate the chicken in the spices overnight, which will enhance the flavor. You can also substitute golden raisins for the dates. Serve this dish with couscous or brown rice.

Greens and garlic make a great pair, especially when cooked in a little oil. This versatile master recipe works for any type of tender green. Cooking time will vary according to how young and small the greens are, so taste as you cook and use your judgment. Try red, green, or rainbow chard, or substitutes like beet greens, bok choy, mizuna (a variety of Japanese mustard green with sawtooth leaves), and spinach.